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Skin on duck breast sous vide recipes/recommendations
Posted on 1/9/17 at 9:18 am
Posted on 1/9/17 at 9:18 am
Got some from my BIL, organic Louisiana free range. I was going to test out the new sous vide and was wondering if anybody had a good recipe for skinless duck breast.
It looks like 135 is the target temp but also was wondering since these were fresh kills whether there is some risk in cooking at med rare. I'm assuming it's ok since they were fresh kills.
TIA
It looks like 135 is the target temp but also was wondering since these were fresh kills whether there is some risk in cooking at med rare. I'm assuming it's ok since they were fresh kills.
TIA
This post was edited on 1/9/17 at 11:19 am
3
Posted on 1/9/17 at 9:26 am to tigerpimpbot
I can't speak for bathing them to 135 deg, but cooking them to that temp there is no risk. I would probably go closer to 130, but I like em pretty rare.
Posted on 1/9/17 at 11:22 am to LSUballs
Thanks balls. I would probably do them just for me at the lower temp, but the family will probably balk. But med rare should be good.
I want to try to figure out how to get a little flavor on them so I might go with an orange recipe I found online. There is also one with a balsamic vinegar and honey glaze to finish them with after a sear.
It's my first go with the new sous vide. Hopefully they come out alright.
I want to try to figure out how to get a little flavor on them so I might go with an orange recipe I found online. There is also one with a balsamic vinegar and honey glaze to finish them with after a sear.
It's my first go with the new sous vide. Hopefully they come out alright.
Posted on 1/9/17 at 12:07 pm to tigerpimpbot
I am also new to steeping my dinner (have my first flank steak taking a warm bath as we speak) and I cook a lot of wild duck but haven't tried it with the Anova yet. Post pics, would like to know how this turns out.
I would also consider throwing a couple of pieces of bacon in the bag. I would think the fat would render at those temps and add some additional flavor. Wild ducks do not have near the fat as farm raised birds. You can't go wrong with Balsamic and Honey but the Tabasco Red Pepper Jelly also makes a great glaze on wild ducks.
Looking forward to the follow up.
I would also consider throwing a couple of pieces of bacon in the bag. I would think the fat would render at those temps and add some additional flavor. Wild ducks do not have near the fat as farm raised birds. You can't go wrong with Balsamic and Honey but the Tabasco Red Pepper Jelly also makes a great glaze on wild ducks.
Looking forward to the follow up.
This post was edited on 1/9/17 at 12:10 pm
Posted on 1/9/17 at 2:05 pm to tigerpimpbot
quote:
Skin on duck breast
quote:
good recipe for skinless duck breast
I'll say these three things for wild duck:
-If you overcook it you will regret it (unless you're cooking it down in a stew/gumbo/potroast/gravy, in which case it needs to cook for a couple hours at least). Go for medium rare or medium at the most and then sear the outside but not enough to overcook. It is safe at medium rare if the shot holes have been cleaned out of the meat and you only have whole chunks of meat you're cooking. If there are holes in it you need to cut the meat at the shot hole and cut out all the damaged meat. Trust me I cook a lot of wild duck. Only whole chunks.
-If it's a diving duck (dos gris, scaup, redhead) or a spoonbill you probably want to cook it down in one of the aforementioned recipes, because they are a little on the gamey side. Some people don't mind it but a lot of them do.
-If you do have the skin & fat on the duck breast, you need to make sure that it gets crisp. Otherwise it will be tough and chewy.
Good luck. When you cook it right, wild duck is really, honest-to-god fantastic. When you don't it's tough and leathery and dry.
Posted on 1/9/17 at 2:21 pm to gorillacoco
quote:
When you cook it right, wild duck is really, honest-to-god fantastic. When you don't it's tough and leathery and dry.
Would this be as much of a problem with sous vide though? Would it dry out as bad getting it more into medium?
This post was edited on 1/9/17 at 2:23 pm
Posted on 1/9/17 at 3:36 pm to tigerpimpbot
Douglas Baldwin says 135 degrees for 2.5-3.5 hours.
One Thomas Keller recipe calls for skinless breasts cooked at 140.9 degrees for just 25 minutes.
I've done the first method and it turned out great, although I used my torch to crisp up the skin rather than a pan so they didn't cook more. Don't forget to brine for a few hours and also score the skin so that it doesn't curl up.
One Thomas Keller recipe calls for skinless breasts cooked at 140.9 degrees for just 25 minutes.
I've done the first method and it turned out great, although I used my torch to crisp up the skin rather than a pan so they didn't cook more. Don't forget to brine for a few hours and also score the skin so that it doesn't curl up.
Posted on 1/9/17 at 4:15 pm to Degas
What you think would happen if I tried the Keller recipe but went 141 instead?
Posted on 1/9/17 at 4:23 pm to LSUballs
Bold move, Cotton.
Posted on 1/9/17 at 4:26 pm to OTIS2
Posted on 1/9/17 at 4:50 pm to LSUballs
Just reporting the facts Ma'am.
To answer your query on a serious note, all of Keller's recipes are in Celsius. I merely did a conversion for the rednecks here although in C it's equal to 60.5. I can say that a couple of degree's difference will produce different textured egg yolks. I'm not really that anal about it when it comes to meat.
To answer your query on a serious note, all of Keller's recipes are in Celsius. I merely did a conversion for the rednecks here although in C it's equal to 60.5. I can say that a couple of degree's difference will produce different textured egg yolks. I'm not really that anal about it when it comes to meat.
Posted on 1/9/17 at 5:54 pm to gorillacoco
quote:
Skin on duck breast
quote:
good recipe for skinless duck breast
When they defrosted I saw some had the skin on.
Posted on 1/10/17 at 2:37 pm to Dam Guide
quote:
Would this be as much of a problem with sous vide though? Would it dry out as bad getting it more into medium?
I would think even if it's sous vide it's still going to be tough if cooked through. That's purely speculation tho; honestly I'd love to hear differently.
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